Ingredients: 4 or 5 courgettes, 1 aubergine, 4 or 5 tomatoes, olive oil, 3 shallots, 3 garlic cloves, fresh thyme and fresh rosemary (2 branches of each), salt and pepper.
Cook the shallots in olive oil until lightly golden. Then add the finely chopped and peeled vegetables and crushed garlic and add more oil. Throw in the thyme and rosemary branches and cook on low heat for an hour or so, stirring occasionally. Season with salt and pepper to taste.
Use as much olive oil as you want, the flavours of olive oil, rosemary and thyme marry so well and a good ratatouille should be moist and flavoursome.
It doesn’t look very good but it tastes AMAZING!
Tip: Put the rosemary in a teabag and make a knot to avoid having to eat the leaves (or remove them one by one). Long teabags can be bought in tea shops.